Back Ribs Casserole Recipe

Ingredients for Back Ribs Casserole

• Beef Back Ribs
• 1 (26 ounce) jar sauerkraut
• 1 teaspoon caraway seeds
• 1 medium onion, thinly sliced
• 1 (28 ounce) can crushed tomatoes, or approximately 4 cups chopped fresh tomatoes
• Granulated Sugar

How to Make Back Ribs Casserole

1. Preheat oven to 350°F (175°C).
2. Cut 3 lbs back ribs into serving-size pieces (approximately 2-3 inches long).
3. Season both sides of the ribs generously with seasoned salt and freshly ground black pepper.
4. In a large bowl, combine 1 (26 ounce) jar sauerkraut with 1 teaspoon caraway seeds. Gently toss to combine.
5. Pour sauerkraut mixture into a shallow 2-quart casserole dish.
6. Arrange 1 medium onion, thinly sliced, over the sauerkraut.
7. Top with 1 (28 ounce) can of crushed tomatoes and their juices. If using whole tomatoes, cut them into chunks first.
8. Sprinkle 1 tablespoon of granulated sugar over the tomatoes.
9. Arrange the seasoned back ribs over the entire surface of the casserole.
10. Cover the casserole dish tightly with a lid or aluminum foil.
11. Bake for 1 hour.
12. Remove the lid or foil and continue to bake for another 45-60 minutes, or until the ribs are very tender and the sauce has thickened slightly. The internal temperature of the ribs should reach 190°F (88°C).
13. Let the casserole rest for 10 minutes before serving. Enjoy!